Full up on ANZAC bikkies and looking for another great ‘Snack in the Shack’ recipe idea? One of my favourite recipes of all time and without doubt one of the sexiest snacks in the shack for any 11m DX’er is the ‘Lamington’. Dating back to 1909, the ‘Lamington’ is regarded as one of 43 Division’s national dishes and, despite its tendency for leaving a few stray crumbs lying about in the radio room, has long been seen as a tasty shack snack alternative by Oz DX’ers the country over.

The popularity of the ‘Lamington’ in Australia is well attested but what is the origin of the term, you might ask? All of the current dictionaries say that it is probably named after Charles Wallace Baillie, Lord Lamington, who was governor of Queensland (VK4) from 1895 to 1901. Others say it was, in fact, named after a homburg hat worn by Baron Lamington, the Governor of Queensland from 1896 to 1901. Word has it that at one stage when Baron Lamington was Queensland Governor, there was a large amount of stale cake in the Government House kitchen and in an attempt to make it palatable, the cake was dipped in chocolate and then tossed in desiccated coconut and served to the parliamentarians.

Many DX’ers from overseas will probably not have even tasted one of our little coconut dotted mates, let alone know what one is or looks like. By definition, the ‘Lamington’ is a small square of delicate sponge cake (meant for one person), coated all over in softish chocolate icing and then in desiccated coconut. Long viewed as essential for every Australian school fete and children’s birthday party, this mouth-watering treat has grown to be a rich part of OC-001’s history. Not only does it fit snugly into the palm of one hand enabling you to continue holding the mic and work DX with the other, but the delicious morsels of sponge, cocoa and coconut that enter the mouth leave you weak at the knees and wanting MORE, MORE, MORE!

Described as “better than sex” by radio friends who have tried them, here’s my special recipe for another terrific ‘Snack in the Shack’:

Ingredients

* 120g (4¼ oz) butter
* 2/3 cup sugar
* 2 eggs, beaten
* 2 cups self raising flour
* 1/3 cup milk
* ½ teaspoon vanilla essence
* 30g (1 oz) butter
* ½ cup boiling water
* 3 cups icing sugar
* 1/3 cup cocoa
* 1 teaspoon vanilla essence
* 2 cups desiccated coconut

Method

1. Preheat oven to 180°C (350°F).

2. Grease a lamington tray (31cm x 25 cm, 12.2"x 9.8").

3. Cream butter and sugar, until light and fluffy. By hand is best providing you have a good hand action and strong wrists!
4. Gradually add the eggs and mix well.

5. Add flour and milk alternately to the mixture, stirring gently after each addition.

6. Add vanilla essence and stir.

7. Spread batter in tray and bake for 35 minutes.

8. Turn out and cool on a wire rack.

9. Melt butter in ¼ cup boiling water.

10. Sift icing sugar with cocoa.

11. Add butter/ water mixture, mixing well.

12. Add vanilla essence and enough of the remaining water to form a thin icing.

13. Cut cooled cake into 30 squares approximately 10cm x 10cm, dip each square in cocoa icing, then roll in coconut and leave to dry on a wire rack.

14. For something a little kinky, why not try adding a little bit of whipped cream and hand feeding it to the XYL or vice versa. It makes for a nice touch!

15. Store in an air tight container on a thin bed of desiccated coconut to preserve freshness and bounce!

16. Serve with coffee or ice tea.
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Special care is necessary when eating lamingtons, particularly in the radio shack, as they can leave quite a mess of coconut on the table, bench or floor if you are not careful. If you’ve ever tasted a lamington, however, even enjoyed one in the shack to break up the monotony of huge DX pile ups when you’re in serious need of some energy intake, I’m sure you’d agree that they’re worth every single dropped crumb!

Please let me know how you get on with the lamington recipe. Thanks so much for the positive feedback I got about the ANZAC biscuits! It’s nice to feel appreciated and loved.

Hope to catch you on the air soon!

73’s & 88’s,

Miss Deb
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‘Sexy Chef’